Smoked Mackerel Pate

Every year for Christmas in my house we usually end up having the exact same dishes time and again. For starters we always have a smoked salmon mousse. And I'm pretty over it. It's good but it is very plain. This is a slightly alternate version to that and I seriously love it.

It is easy to make and can keep in the fridge for a few days if you want to make it in advance. This recipe is enough for two people so just multiply as needed.

Instructions

Step 1

Just a few cheap and cheerful ingredients.

Step 2

Pour the milk into a pot and bring to a simmer over a medium to high heat. Once it starts to boil, place the mackerel fillets into the milk and remove from the heat. Set them aside for about fifteen to twenty minutes. This helps to remove a lot of the bitterness that the smoke can sometimes impart and makes it super easy to flake afterwards.

Step 3

When the mackerel is done, take them out of the milk and start to remove the flesh from the skin and bones. This may take a few minutes but it is worth putting a bit of time in here so you don’t have to worry about anyone getting a surprise pinbone in the appetizer during the big day.

Step 4

When all the meat is flaked into a big bowl add in the crème fraiche.

Step 5

Finely chop up the parsley and add it in.

Step 6

Slice the spring onions thinly and add them in as well.

Step 7

Zest the lemon into the mixture. Keep the juice for another time.

Step 8

Mix it all together.

Step 9

Have a taste. If it needs more salt, lemon, herbs etc now is the time to add them.

Step 10

Before serving, slice some thin pieces of the ciabatta.

Step 11

Sprinkle with a little olive oil. Place under the grill or in a hot oven for a few minutes until crispy.

Step 12

Serve up while the toast is still warm and you have an incredible starter on your hands.

That's one of the tastiest and easiest paté starters you could make. Warning - it won't last long!